Stuffed Eggplant Parmesan
This stuffed eggplant recipe features a filling of scooped-out flesh cooked with onion and garlic, topped with tomato sauce, cheese, and bread crumbs.
Prep Time
0h 30m
Cook Time
0h 35m
Ingredients
11
Yield
4 servings
Calories
-
Method
Step-by-step instructions
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
Roughly chop eggplant centers.
Heat olive oil in a large skillet over medium-high heat. Add chopped eggplant, onion, garlic, oregano, and black pepper: cook and stir until lightly browned.
Spoon mixture into hollowed-out eggplants.
Sprinkle each stuffed eggplant with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish. Cover with tomato sauce and mozzarella cheese.
Bake in the preheated oven until eggplant is fork-tender and cheese is bubbly, about 30 minutes.
Serve and enjoy!
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